Olive rice salad
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | -Water, lightly salted |
| ¾ | cup | Brown rice; medium grain,raw |
| 1 | cup | Corn kernels; cooked |
| ⅓ | cup | Black olives; chopped |
| ⅓ | cup | Green olives; chopped |
| 1 | medium | Red pepper; finely diced |
| 1½ | cup | Cabbage, white; finely shredded |
| 2 | Scallions; chopped | |
| ¼ | cup | Olive oil |
| ½ | Lemon; juice of, or more to taste freshly ground pepper | |
Directions
Bring the water to a boil in a saucepan. Stir in the rice, return to a boil, then lower the heat ans simmer, covered, until the water is absorbed, about 35 minutes. Fluff the rice with a fork, then let it cool completely. Combine the rice with the remaining ingredients in a mixing bowl and toss together thoroughly. Pack in a securely lidded plastic container to transport (to picnics).
SERVES: 6 SOURCE: _Vegetarian Celebrations_ by Nava Atlas in Memorial Day and Beyond Picnic Pleasures chapter posted, not tested by Anne MacLellan Submitted By JOELL ABBOTT On 05-29-95
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